CHANGES IN SULPHYDRYL AND DISULPHIDE GROUPS IN BEEF MUSCLE PROTEINS DURING HEATING

被引：67

|

作者：

HAMM, R

HOFMANN, K

机构：

来源：

NATURE | 1965年 / 207卷 / 5003期

关键词：

D O I：

10.1038/2071269a0

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

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页码：1269 / &

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